Quality Evaluation of “Ricotta” Cheese Produced at Laboratory Level

Abstract

Ricotta cheese is made fro m heat-acid precipitation o f p rotein fro m whey or whey-milk blend. The study aimed to evaluate the quality characteristics of ricotta cheese produced at laboratory level. The chemical co mposition of ricotta cheese was as follows: mo isture: 72.89%, p rotein: 72.89%, protein : 0.14%, fat: 0.6%, ash: 5.37%, pH: 5.28, acid ity: 1.38%, total solid: 18.41%, Ca: 225mg/ 100g, K: 120mg/100g and Na: 106mg/100g. On the other hand, the total viable count was 1.0×10 4 c.f.u/g and yeast and mould count was 2.0×10 2 c.f.u/g. However, all harmful microorganisms were not detected in cheese samples. The sensory evaluation showed that ricotta cheese was generally acceptable. The study recommends encouraging the local dairy industry to introduce ricotta cheese so as to meet the local need and to use whey in the other dairy products.